Creamy Baked Chicken Taquitos

Homemade baked chicken taquitos are easy to make with a creamy, cheesy chicken filling, rolled in flour tortillas and baked until crispy. Freezer friendly for busy weeknights!

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Crispy Baked Chicken Taquitos

I love all types of Mexican food, but these baked chicken taquitos top the list! They are crispy on the outside like a chicken flauta with a flavorful and creamy filling, plus amazing with toppings, like guacamole, easy pico de gallo, cilantro and sour cream.

We make these chicken taquitos as well as beef taquitos quite often at my house and they are always a big hit! They taste great served with beans or Mexican rice plus freeze beautifully for snacks or busy weeknight dinners.

Chicken Taquito Ingredients

• Cream cheese: Softened is best.
• Sour cream: Plain Greek yogurt could be used.
• Salsa: Your favorite kind. I love switching it up with salsa verde.
• Spices: Garlic powder and cumin add southwest flavor.
• Shredded cheese: Monterey jack, cheddar cheese or pepper jack cheese.
• Cilantro: Adds a pop of fresh flavor!
• Shredded cooked chicken: Also a great way to use leftover rotisserie chicken.
• Flour tortillas or corn tortillas: This is just a matter of preference!

How to Make Chicken Taquitos

• Combine filling. Stir together cream cheese, sour cream, salsa, cumin and garlic powder. Then add in cheese, cilantro and chicken and mix until combined.
• Roll. Heat the tortillas in the microwave (to enhance flexibility), then add about 3 Tablespoons of the chicken filling to the center of each tortilla. Fold one side of the tortilla over on top of the chicken mixture and tightly roll all the way through.
• Place in pan. Place the rolled taquito seam side down on your baking sheet. Lightly brush with olive oil and add a sprinkle of salt for more flavor.
• Bake. Bake in the oven at 400°F for 13-15 minutes until lightly browned. Then add your favorite toppings and enjoy!

Tips and Variations

• Preventing tortillas from breaking. Heat the tortillas in the microwave for about 20-30 seconds between damp paper towels. This helps them steam and keeps them flexible so that they don’t break from the weight of the chicken mixture when rolling. I’ve found flour tortillas crack less.
• Spice. For more heat, try adding a dash of your favorite hot sauce or a sprinkle of cayenne.
• Filling options. For a fun variation, use leftover buffalo chicken dip to make taquitos. Simply use the dip to fill the tortillas and bake as directed, you can also make black bean and sweet potato taquitos!
• Frying the taquitos. You can also fry your taquitos as well (use corn tortillas if frying). Heat 3/4″ vegetable oil in a deep large skillet to 350°F. Add 4 taquitos (seams down) at a time and fry 2 minutes per side, or until golden brown. Place on a plate lined with paper towels.
• Make ahead. You can prepare the chicken filling a day or so in advance if preferred. Then simply roll up the taquitos when ready to bake.

Freezer Instructions

Taquitos make a great freezer meal. You can freeze them baked or unbaked. Simply place seam side down on a freezer safe baking dish and cover tightly with a lid or plastic wrap/foil. Place in freezer (make sure they are leveled) for up to 2 months.

When ready to eat, preheat oven and add frozen taquitos to a foil lined baking sheet. Spray with nonstick spray, then bake in oven until warmed throughout, about 15-20 minutes.

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